Submarine sandwich
A sandwich made in a long roll split lengthwise and filled with ingredients such as deli meats, cheese, vegetables, and condiments.
Sandwich: A food made by placing fillings between or inside pieces of bread. The submarine sandwich is a long-roll member of this broader food form.
Italian American cuisine: A cuisine shaped by Italian immigrants and their descendants in the United States. Italian American communities helped popularize meat-and-cheese versions of the sandwich.
Italian beef sandwich: A Chicago sandwich of thinly sliced seasoned beef on an elongated roll, often served with gravy. It shows how a long-roll sandwich can take a distinctive regional filling.
Cuban sandwich: A pressed sandwich traditionally filled with roast pork, ham, Swiss cheese, pickles, and mustard. Its pressed preparation and customary filling set it apart from the usual submarine sandwich.
Submarine roll: An elongated bread roll commonly split lengthwise for sandwich fillings. Its shape and hinged split give the sandwich its characteristic structure.
Hoagie: A Philadelphia-area sandwich served in a long roll, often with cold cuts, cheese, and vegetables. The regional name and local identity distinguish Philadelphia's close counterpart.
Philly cheesesteak: A Philadelphia sandwich of thinly sliced beef and melted cheese in a long roll. It is a hot, locally defined counterpart built on the same elongated-roll format.
Po' boy: A Louisiana sandwich served in French bread, often filled with fried seafood or roast beef. Its bread and regional filling traditions differ from common submarine styles.
Deli meat: Cooked or cured meat sliced for use in cold sandwiches and other dishes. Sliced deli meats are among the most common fillings.
Hero sandwich: A New York name for a long sandwich filled with meats, cheeses, or other ingredients. Its name is a regional alternative to submarine sandwich.